📝 About This Recipe
This vibrant slaw elevates humble Napa cabbage into a sophisticated, texture-rich side dish that bridges the gap between traditional American coleslaw and bright East Asian flavors. The crinkled leaves of the Napa cabbage act as perfect vessels for the silky, ginger-infused dressing, while toasted almonds and crispy noodles provide an addictive crunch. It is a refreshing, nutrient-dense salad that offers a perfect balance of sweet, salty, and acidic notes, making it a crowd-favorite at any gathering.
🥗 Ingredients
The Slaw Base
- 1 large head Napa Cabbage (shredded into 1/4 inch ribbons)
- 2 medium Carrots (peeled and julienned)
- 1 large Red Bell Pepper (thinly sliced into matchsticks)
- 4 stalks Green Onions (thinly sliced on the bias)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1/2 cup Edamame (shelled and cooked)
Sesame Ginger Vinaigrette
- 1/4 cup Rice Vinegar (unseasoned preferred)
- 2 tablespoons Toasted Sesame Oil (high quality for best aroma)
- 1/4 cup Neutral Oil (grapeseed or avocado oil)
- 2 tablespoons Soy Sauce (or tamari for gluten-free)
- 1.5 tablespoons Honey (or agave nectar)
- 1 tablespoon Fresh Ginger (finely grated or minced)
- 1 clove Garlic (pressed or finely minced)
- 1 teaspoon Sriracha (optional, for a subtle kick)
The Crunch Factor
- 1/2 cup Slivered Almonds (toasted until golden)
- 1 package Dry Ramen Noodles (crushed, discard seasoning packet)
- 1 tablespoon Black Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Prepare the Napa cabbage by removing any wilted outer leaves. Cut the head in half lengthwise, remove the tough core at the base, and slice crosswise into thin, bite-sized ribbons.
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2
In a dry skillet over medium heat, add the slivered almonds. Toast them for 3-5 minutes, shaking the pan frequently, until they are fragrant and golden brown. Remove immediately and set aside to cool.
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3
In the same skillet, add the crushed dry ramen noodles. Toast them for 2-3 minutes until they darken slightly and smell nutty. This step is crucial for maximum flavor and crunch.
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4
In a large mixing bowl, combine the shredded cabbage, julienned carrots, red bell pepper, sliced green onions, cilantro, and edamame. Toss gently with your hands to distribute the colors evenly.
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5
Prepare the dressing by whisking together the rice vinegar, honey, soy sauce, grated ginger, garlic, and sriracha in a small bowl or glass jar.
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6
Slowly stream in the neutral oil and the toasted sesame oil while whisking vigorously to emulsify the dressing. It should look slightly thickened and glossy.
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7
Taste the dressing on a small piece of cabbage. Adjust the seasoning with an extra pinch of salt or a splash of vinegar if you prefer more tang.
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8
About 10 minutes before serving, pour the dressing over the cabbage mixture. Toss thoroughly to ensure every ribbon of cabbage is coated.
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9
Let the dressed salad sit for 5-10 minutes. This allows the Napa cabbage to soften slightly while still maintaining its characteristic crunch.
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10
Just before bringing to the table, fold in the toasted almonds and toasted ramen noodles. Adding them at the last second ensures they don't become soggy.
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11
Transfer the slaw to a large, shallow serving platter to showcase the vibrant colors of the vegetables.
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12
Sprinkle the black sesame seeds over the top for a professional, high-contrast finish.
💡 Chef's Tips
Use a mandoline for the carrots and peppers to achieve perfectly uniform matchsticks that blend seamlessly with the cabbage. If making ahead, keep the dressing, the vegetable mix, and the crunchy toppings in three separate containers until ready to serve. Massage the cabbage very lightly with a pinch of salt if you prefer a softer, less crunchy slaw texture. For a nut-free version, swap the almonds for toasted sunflower seeds or pumpkin seeds (pepitas). Don't skip toasting the dry ramen noodles; it transforms them from 'raw pasta' into a savory, cracker-like topping.
🍽️ Serving Suggestions
Serve alongside grilled miso-glazed salmon or teriyaki chicken for a complete Asian-inspired meal. Use this slaw as a crunchy topping for pulled pork sliders or fish tacos to add a bright acidic contrast. Pair with a crisp, chilled Riesling or a citrusy IPA to complement the ginger and sesame notes. Add grilled shrimp or shredded rotisserie chicken to turn this side dish into a satisfying main course salad. Serve in small chilled bowls as a refreshing palate cleanser between heavier courses.